Saturday, October 1, 1994 11:07:58 AM
From: Patricia Hill ,interNet
Subject: VEGAN: Rose Hip Jam
In the referenced article, email@example.com (Judy
: Request recipe for rose hip jelly. I have lots of
: rose hips and i understand they are a good source
of Vitamin C.
Rose Hip Jam
Patricia Hill firstname.lastname@example.org
4 quarts rose hips with black ends removed
(about 5 pounds)
3 1/2 cups sugar
water (Wine or sherry)
Gather the rose hips after the first frost. I am not
sure why this is
done but I have several sources that say to do it, including
grandmother, so I wait. Wash the rose hips well in case
there is any
insecticide residue. Cover with water and simmer until
the hips are
very soft and falling apart. Press through a food mill
to remove the seeds and larger particles. Press through
a finer sieve
to remove the smaller fibers and seed bits.
Cook the pulp down until it is quite thick. How thick?
That is hard to
say. Thicker than heavy cream. I check the measurements
at this point.
I add about a pound of sugar for every pound of pulp.
The 3 1/2 cups
is my measurement from the last time I made this.
Add the sugar and check the taste. Sometimes I add
a bit more sugar.
Rose hips have enough pectin to jell and enough ascorbic
acid to make
it a little tart. Cook over high heat until the mixture
has a thick
jam-like consistency. Put in jars. Makes 4 half-pint